(A) Each frozen dairy food establishment shall provide a minimum of 800 cubic feet for storage space. In this storage space shall be stored single- serve containers, parchment paper, wrappers, spoons, cones and ingredients used in the preparation of freezing frozen dairy products. Storage of such items shall be on racks at least 8 inches off the floor.
(B) The unit or machinery in which the product is frozen shall be maintained in a separate room in which no other food shall be prepared or served, nor shall any other trade or commercial activity take place in such room. If the public is served outside of the building the minimum size of such room shall be 150 square feet, including a minimum of 25 square feet of vacant floor area. In the event there shall be more than 1 unit or machine for freezing in such room, the minimum size shall be increased 10% for each additional unit. If the public is served inside the building, the minimum size above described shall be increased by 75 square feet and the unit shall be separated from the serving area by a minimum distance of 4 feet. (If there are arrangements for the public to be seated within the building, the minimum shall be increased to 200 square feet.)
(1959 Code, § 34-3) (Ord. 14-23-678, 11-13-2014)